• 1  Pound top round steak, ¼ inch thick
• ¼  Pound proscuitto or salami, sliced thin
• 5  Ounces fresh spinach
• 3  Cloves garlic, crushed
• 3  Ounces lowfat Mozzarella cheese, sliced thin
• 1  Teaspoon sage, crushed
• 2  Tablespoons grated Romano cheese
• Freshly ground black pepper
• Olive oil and rosemary

     1. Rinse the spinach and shake off any excess water. Steam until limp.
         Squeeze out the water in the spinach with a spoon. Set aside to
         cool.
 
     2. Pound the flank steak with a meat mallet. Evenly spread on one side
         of the steak the crushed garlic, black pepper, sage and Romano
         cheese. Evenly spread the spinach on the steak next. Arrange the
         proscuitto slices over the entire steak and top with the mozzarella
         slices.
 
     3. Begin with the short side and roll the steak up. Tie the ends and the
         middle with thin rope and place on a rack in a roasting pan with the
         flap in the up position.
 
     4. Sprinkle the top with rosemary. Bake in a preheated 350º F oven for
         1 hour 15 minutes. Slice, remove the string and serve.